Cacio e Pepe Vinaigrette

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  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 15 min
  • Yield: 2 cups
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1 tablespoon freshly cracked black pepper

1 cup extra-virgin olive oil 

1 shallot, minced 

2 tablespoons lemon juice

1 tablespoon white wine vinegar 

Kosher salt 

1/2 cup grated Parmesan

1/2 cup grated pecorino


  1. Toast the pepper in a small saucepan until fragrant, 1 minute. Add the olive oil and heat until bubbles come to the surface. Remove from the heat and let cool completely. (This can be done up to 1 week in advance.)
  2. While the oil is cooling, macerate the shallots in a bowl with the lemon juice, vinegar and 1 teaspoon salt to remove potency. Slowly whisk in the pepper oil until emulsified. Add the Parmesan and pecorino; stir to combine.